1 lb. flank steak, sliced thin
1 c. water
2 tbsp. cornstarch
1 tbsp. each sugar, lemon juice & soy sauce
1 tsp. salt
1 beef bouillon cube, crumbled
1 c. fresh mushrooms, sliced
1 c. bamboo shoots or water chestnuts
1/2 c. green onions
2 green peppers, cut in sm. strips
3 tbsp. cooking oil

Partly freeze meat and slice very thin.

Combine water, cornstarch, sugar, lemon juice, soy sauce, salt and bouillon cube; mix well. Set aside.

Heat oil in large, heavy skillet over high heat until moderately hot; add meat and stir fry until meat loses its red color.

Add mushrooms, bamboo shoots and green onions. Stir and fry 2 minutes. Add all of liquid mixture. Cook and stir until sauce thickens and becomes clear. Add green pepper and cook 2 minutes. Serve on hot cooked rice. Serves 4 to 6.